dutch broth

How To Make dutch broth

• 1

  Dice the onions (to keep the crying to a minimum stick your onions in the freezer for 1 1/4 hours before dicing)
• 2

  Saute the diced onions in 2 TBSP of the butter for 5 minutes
• 3

  Add the water, bring to a boil, then lower the heat and simmer uncovered for 30 minutes
• 4

  Dump the cooked onions in the blender and puree
• 5

  Make a roux out of the remaining butter and the flour
• 6

  Add the roux to the scalded milk, and add the seasoning
• 7

  Whisk thoroughly to incorporate it completely
• 8

  Cook over low heat 5 min. stirring constantly
• 9

  Add the milk mixture to the onion mixture and stir thoroughly
• 10

  Add the slightly beaten egg yolk. Stir just to combine.
• 11

  Ladle into bowls and top each bowl with 1 tsp of the grated Edam Cheese
• 12

  Serve immediately!
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